There are some dishes that just feel like a warm hug in a bowl, and for me, a truly great Butter Chicken is at the very top of that list. This isn’t the overly sweet, one-dimensional version you might find in some takeaways. This is the real deal: tender, smoky chicken pieces swimming in a lusciously creamy, tangy, and beautifully spiced tomato gravy. Friends always ask me for this recipe after trying it at dinner parties, and I’m so excited to finally share my definitive version with you. It’s the result of years of tweaking, testing, and discovering the little secrets that elevate this dish from good to absolutely unforgettable.

What makes this Butter Chicken recipe so special is the balance. We build layers of flavour at every stage, from the yoghurt-based marinade that tenderises the chicken to the final swirl of cream and the whisper of fenugreek that ties it all together. The sauce is rich without being heavy, the chicken is succulent and flavourful, and the aroma that fills your kitchen is simply divine. This is the kind of meal that works beautifully for a relaxed weekend dinner with loved ones, but it’s also straightforward enough to bring a bit of luxury to a weeknight. It’s a recipe that shows how a few quality ingredients, handled with a bit of care, can create something truly spectacular.

Recipe Overview

This Butter Chicken recipe focuses on developing a deep, complex flavour in the sauce while keeping the chicken incredibly tender. We achieve this by marinating the chicken first and then creating a rich gravy base with tomatoes, onions, and a blend of classic spices. I used to struggle with this dish until I discovered the technique of finishing it with crushed kasuri methi (dried fenugreek leaves) – it adds a unique, slightly savoury-sweet aroma that is the hallmark of an authentic Murgh Makhani.

• Prep Time: 20 minutes (plus 1 hour marinating)
• Cook Time: 35 minutes
• Total Time: 55 minutes (plus marinating)
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Butter Chicken Recipe

• Genuine Flavour: We don’t rely on sugar for sweetness. The flavour comes from slowly caramelised onions, ripe tomatoes, and the natural richness of cashews and cream. The spice blend provides a gentle, aromatic warmth rather than overpowering heat.
• Ready in Under an Hour: Excluding the marinating time (which you can do in the morning), the active cooking process comes together in about 35-40 minutes.
• Flexible Recipe: You can easily adjust the spice level by adding more or less chilli powder. For an even richer sauce, you can increase the amount of cashews or cream. It’s a very forgiving recipe.
• Great for a Special Night In: This dish feels indulgent and special, making it ideal when you want to recreate a restaurant-quality meal at home for a date night or a family treat.
• Family Tested: Everyone seems to love this creamy chicken dish when I make it. My husband, who is my toughest critic, always goes back for a second helping and mops up every last bit of sauce with naan bread.

Butter Chicken Recipe

⏱️ 20 min prep  •  🍳 45 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, try to use high-quality spices, as they are the heart of this dish. I always use full-fat Greek yoghurt for the marinade as its thick consistency clings to the chicken beautifully and tenderises it perfectly. I prefer using chicken thighs as they remain much more moist and flavourful than breast meat.

• For the Chicken Marinade:
• 600g boneless, skinless chicken thighs, cut into 2-3cm pieces
• 120g full-fat Greek yoghurt
• 1 tbsp fresh lemon juice
• 1 tbsp ginger-garlic paste (or 1 tbsp grated fresh ginger and 2 minced garlic cloves)
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp Kashmiri red chilli powder (for colour, not intense heat)
• 1/2 tsp salt
• For the Sauce (Makhani Gravy):
• 2 tbsp ghee or unsalted butter
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp Kashmiri red chilli powder
• 400g tin of chopped tomatoes
• 50g raw, unsalted cashews, soaked in hot water for 20 minutes
• 250ml water
• 1 tsp sugar (optional, to balance tomato acidity)
• 1 tsp salt, or to taste
• 50g unsalted butter, cubed
• 80ml double cream
• 1 tbsp kasuri methi (dried fenugreek leaves)

Elena’s Tip: Don’t skip the kasuri methi! It might seem like an unusual ingredient, but its unique, slightly celery-like and maple aroma is what gives Butter Chicken its signature flavour. You can find it in most large supermarkets or any South Asian grocery store.

How to Make Butter Chicken

We’ll start by marinating the chicken to make it tender and flavourful, then we’ll cook it before creating that iconic, velvety smooth sauce to bring it all together. Follow these steps for a perfect result every time.

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with all the marinade ingredients: Greek yoghurt, lemon juice, ginger-garlic paste, turmeric, garam masala, Kashmiri chilli powder, and salt. Mix thoroughly until every piece of chicken is well-coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for the best flavour.
2. Cook the Chicken: Heat 1 tablespoon of the ghee or butter in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Add the marinated chicken pieces in a single layer (you may need to do this in two batches). Cook for 3-4 minutes per side, until the chicken has some lovely charred spots and is cooked through. Remove the chicken from the pan and set aside.
3. Start the Sauce Base: In the same pan, add the remaining tablespoon of ghee. Lower the heat to medium and add the finely chopped onion. Cook for 8-10 minutes, stirring occasionally, until the onion is soft, translucent, and just beginning to turn golden. This slow cooking builds a sweet foundation for our sauce.
4. Bloom the Spices: Add the ginger-garlic paste to the onions and cook for another minute until fragrant. Then, add the ground cumin, ground coriander, and Kashmiri chilli powder. Stir constantly for about 30 seconds until the spices release their aroma. This step is crucial for developing a deep flavour.
5. Simmer the Gravy: Pour in the tin of chopped tomatoes and add the 250ml of water, salt, and optional sugar. Bring to a simmer, then reduce the heat to low, cover the pan, and let it cook gently for 15 minutes. This allows the tomato flavour to deepen and mellow.
6. Blend for Smoothness: While the sauce simmers, drain the soaked cashews. Transfer the tomato and onion mixture from the pan to a high-speed blender. Add the drained cashews. Blend on high for 1-2 minutes until the sauce is completely smooth and velvety. This is the secret to a restaurant-quality creamy texture.
7. Finish the Sauce: Pour the blended sauce back into the same pan over a low heat. Add the cubed 50g of butter and stir until it has completely melted into the gravy. What works best for me is adding the butter off the heat initially to prevent it from splitting.
8. Combine and Finalise: Return the cooked chicken pieces to the pan with the sauce. Stir gently to coat. Let it simmer for 2-3 minutes for the flavours to meld. Crush the kasuri methi between your palms and sprinkle it over the curry. Stir in the double cream, then turn off the heat immediately. Do not let it boil after adding the cream. Serve hot.

Tips From My Kitchen

• Temperature Control: When you add the cream at the end, make sure the heat is very low or completely off. Boiling the sauce after adding cream can cause it to curdle and split, ruining the texture. A gentle stir is all it needs.
• The Secret Step: I learned that blending the sauce with soaked cashews is a game-changer. It creates an incredible creaminess without having to use an excessive amount of dairy cream, and it adds a subtle nutty richness to the final dish.
• Make-Ahead: The sauce can be made up to 2 days in advance and stored in an airtight container in the fridge. You can also marinate the chicken a day ahead. When you’re ready to eat, simply cook the chicken, gently reheat the sauce, and combine them as per the final steps.
• Storage: Leftover Butter Chicken stores wonderfully. Allow it to cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3 days. The flavours often deepen and become even better the next day. Reheat gently on the hob or in the microwave.

Equipment You’ll Need

• Large frying pan or skillet (a heavy-bottomed one works best for even heat)
• High-speed blender (for that ultra-smooth sauce)
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: When cooking the chicken, don’t put all the pieces in the pan at once if they don’t fit in a single layer. Overcrowding will steam the chicken instead of searing it, and you’ll miss out on those delicious, slightly charred edges that add so much flavour. Cook in batches if necessary.
• Rushing the Onions: Don’t be tempted to cook the onions on high heat to speed things up. Cooking them slowly over a medium heat for the full 8-10 minutes allows their natural sugars to release, creating a sweet, complex base for your sauce that you can’t replicate by rushing.
• Skipping the Marinade Time: The marinating step is not just for flavour; the yoghurt and lemon juice are crucial for tenderising the chicken thighs. A minimum of one hour makes a huge difference to the final texture of the chicken.

Delicious Variations to Try

Once you’ve mastered this classic chicken recipe, it’s fun to experiment. The base sauce is very adaptable and works with a variety of ingredients.

• Spicy Version: For those who like more heat, add 1-2 finely chopped green chillies along with the onions, or increase the amount of chilli powder to your taste. A pinch of cayenne pepper also works well.
• Vegetarian/Vegan Option: Swap the chicken for firm tofu or paneer. For paneer, pan-fry the cubes until golden before adding to the sauce. For a vegan version, use a plant-based yoghurt for the marinade, coconut cream instead of double cream, and oil instead of ghee. For another great vegetarian dish, check out this Healthy Veggie Fried Rice Recipe.
• Different Protein: This creamy sauce is also wonderful with king prawns. They cook much faster, so add them to the sauce raw and simmer for just 3-4 minutes until pink and cooked through. If you love prawns, you might also enjoy my recipe for Savory Garlic Butter Shrimp.

What to Serve With Butter Chicken

This creamy chicken dish is best served with something to soak up every last drop of the glorious sauce. Here are my favourite accompaniments:

• Basmati Rice: Simple, fluffy steamed basmati rice is the perfect neutral canvas for the rich sauce. A squeeze of lime or some fresh coriander stirred through adds a lovely freshness.
• Naan Bread: Warm, soft garlic naan bread is non-negotiable in our house for mopping up the gravy. You can buy good quality ones from the supermarket and warm them in the oven.
• Simple Salad: A refreshing side of kachumber salad (diced cucumber, tomato, and onion with a lemon-coriander dressing) provides a brilliant, crisp contrast to the richness of the curry.

Frequently Asked Questions

Butter Chicken

A classic and decadent Indian curry featuring tender, marinated chicken pieces in a rich, creamy, and mildly spiced tomato-butter sauce.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Calories: 630

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 600 g boneless skinless chicken thighs, cut into 2-3cm pieces
• 120 g full-fat Greek yoghurt
• 1 tbsp fresh lemon juice
• 1 tbsp ginger-garlic paste or 1 tbsp grated fresh ginger and 2 minced garlic cloves
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp Kashmiri red chilli powder for colour, not intense heat
• 1/2 tsp salt

For the Sauce (Makhani Gravy)

• 2 tbsp ghee or unsalted butter
• 1 large onion finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp Kashmiri red chilli powder
• 400 g tin of chopped tomatoes
• 50 g raw unsalted cashews, soaked in hot water for 20 minutes
• 250 ml water
• 1 tsp sugar optional, to balance tomato acidity
• 1 tsp salt or to taste
• 50 g unsalted butter cubed
• 80 ml double cream
• 1 tbsp kasuri methi dried fenugreek leaves

Method

 

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with all the marinade ingredients: Greek yoghurt, lemon juice, ginger-garlic paste, turmeric, garam masala, Kashmiri chilli powder, and salt. Mix thoroughly until every piece of chicken is well-coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for the best flavour.
2. Cook the Chicken: Heat 1 tablespoon of the ghee or butter in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Add the marinated chicken pieces in a single layer (you may need to do this in two batches). Cook for 3-4 minutes per side, until the chicken has some lovely charred spots and is cooked through. Remove the chicken from the pan and set aside.
3. Start the Sauce Base: In the same pan, add the remaining tablespoon of ghee. Lower the heat to medium and add the finely chopped onion. Cook for 8-10 minutes, stirring occasionally, until the onion is soft, translucent, and just beginning to turn golden. This slow cooking builds a sweet foundation for our sauce.
4. Bloom the Spices: Add the ginger-garlic paste to the onions and cook for another minute until fragrant. Then, add the ground cumin, ground coriander, and Kashmiri chilli powder. Stir constantly for about 30 seconds until the spices release their aroma. This step is crucial for developing a deep flavour.
5. Simmer the Gravy: Pour in the tin of chopped tomatoes and add the 250ml of water, salt, and optional sugar. Bring to a simmer, then reduce the heat to low, cover the pan, and let it cook gently for 15 minutes. This allows the tomato flavour to deepen and mellow.
6. Blend for Smoothness: While the sauce simmers, drain the soaked cashews. Transfer the tomato and onion mixture from the pan to a high-speed blender. Add the drained cashews. Blend on high for 1-2 minutes until the sauce is completely smooth and velvety. This is the secret to a restaurant-quality creamy texture.
7. Finish the Sauce: Pour the blended sauce back into the same pan over a low heat. Add the cubed 50g of butter and stir until it has completely melted into the gravy. What works best for me is adding the butter off the heat initially to prevent it from splitting.
8. Combine and Finalise: Return the cooked chicken pieces to the pan with the sauce. Stir gently to coat. Let it simmer for 2-3 minutes for the flavours to meld. Crush the kasuri methi between your palms and sprinkle it over the curry. Stir in the double cream, then turn off the heat immediately. Do not let it boil after adding the cream. Serve hot.

Notes

For best results, marinate the chicken for at least 4 hours. Serve hot with basmati rice or fresh naan bread to soak up the delicious gravy.

I truly hope you give this Butter Chicken recipe a try. It’s a dish filled with warmth and flavour that has brought so much joy to my own dinner table. Taking the time to build the sauce properly is so worth the effort, and the result is a creamy chicken curry that I believe is better than any you’ll find in a jar. If you make it, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking!
– Elena